IndonesianMedium · Warm
Gado-Gado Garden Salad with Cashew Dressing
Blanched green beans, shredded cabbage, sliced cucumber, and halved boiled eggs arranged over a cashew dressing that is ground with lime into something thick, tangy, and richly nutty — this is gado-gado at its most honest, no shortcuts. The vegetables must be fresh and the dressing must be seasoned until it makes you close your eyes. Gado-gado is Indonesia's answer to the question of what a great salad can be.
Prep
20 min
Cook
25 min
Rest
15 min
Total
1h
Method
Prepare the Cashew Dressing
Prep the Tofu
2
Fry tofu cubes, turning occasionally, until golden and crispy on all sides, about 8-10 minutes. Remove and drain on paper towels.
Hard Boil the Eggs
3
Transfer eggs to an ice bath for 5 minutes, then peel and halve lengthwise.
Blanch the Vegetables
4
Blanch vegetables: Bring a large pot of water to boil. Cook green beans for 2 minutes, broccoli for 2 minutes, and carrots for 3 minutes. Add cabbage and cook 1 additional minute. Remove with slotted spoon, plunge into ice bath, and drain. Separately, gently toss spinach in the hot water for 30 seconds, then plunge into ice bath and drain.
Assemble Gado-Gado
5
Drizzle the cashew dressing generously over everything, letting it cascade down the vegetables.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -7
Calories
703
per serving
Source of protein · 33gLow sugar · 23gLow salt · 531mg
Protein
33g
Carbs
58g
Fat
45g
Sat. fat
15g
Fiber
14g
Sugar
23g
Sodium
531mg
Heart HealthyAnti InflammatoryHigh ProteinPlant Forward
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.9
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.0m³
Runoff
0.1g P
Firm Tofu drives 37% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
5
Salty
4
Sour
2
Bitter
5
Spicy
Textures
CrispyTenderCreamySoftJuicy
Aromas
HerbalNuttySmokyEarthy
Kitchen Equipment
Primary Tool
SkilletBlenderSkilletStockpotChef KnifeCutting BoardMeasuring CupsMeasuring SpoonsColanderSlotted SpoonTongsPaper TowelsClean Towels
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Fry tofu cubes at medium-high heat until golden and crispy, approximately 8-10 minutes, ensuring internal temperature reaches safe levels.
Blanch vegetables in boiling water at 212°F and immediately transfer to ice bath to stop cooking and maintain texture safety.
Cook eggs thoroughly until hard boiled, then transfer to ice bath for exactly 5 minutes before peeling to ensure complete cooking.
Boil eggs until internal temperature reaches 165°F (74°C) to ensure complete cooking and eliminate Salmonella risk.
Cross Contamination
Keep cashew dressing separate from other ingredients during preparation to prevent allergen cross-contact for guests with tree nut allergies.
Use separate cutting boards and utensils for raw tofu and vegetables to prevent cross-contamination.
Storage
Refrigerate leftovers within 2 hours at 40°F or below. Store tofu separately from vegetables to maintain crispiness and prevent sogginess.
Keep cashew dressing in airtight container refrigerated for up to 3 days. Stir before serving as separation may occur.
Handling
Handle eggs with clean hands and utensils. Discard any eggs with cracked shells during cooking process.
High Risk Population
Ensure eggs are cooked to firm yolk consistency for vulnerable populations including young children, elderly, pregnant individuals, and immunocompromised guests.
Allergen Warning
This dish contains multiple priority allergens including tree nuts, soy, eggs, and gluten. Clearly label and communicate allergens when serving.
Pro Tips
Technique
For the crispiest tofu, make sure your oil is properly hot before adding the cubes — drop a piece of breading in first, if it sizzles immediately, you're ready. And please, please don't skip the ice bath after blanching! It stops the cooking instantly and keeps that vibrant green color that makes gado-gado so beautiful on the plate.
Flavor Boost
Traditional gado-gado uses peanut sauce, but I love the creaminess of cashews here — still rich, still nutty, but a little sweeter. For an extra layer of depth, add a teaspoon of fermented shrimp paste (terasi) to the dressing when blending. It sounds bold, but it brings that unmistakable umami that makes Indonesian food sing.
Substitution
No cashews? Roasted peanuts work beautifully — that's the classic gado-gado way! If you want to go lighter, sunflower seeds work too, though you'll want to adjust the seasoning since they lack that natural sweetness. And if cayenne feels too aggressive, start with a quarter teaspoon and taste before adding more — we want warmth, not a fire alarm.
From the chef
Gado-gado is Indonesia's answer to what a great salad can actually be — and the cashew dressing is everything. You grind raw cashews with lime, garlic, and enough cayenne to wake you up, then drizzle it thick over blanched green beans, shredded cabbage, cucumber, and crispy tofu that is still hot from the wok. The eggs add richness, the vegetables stay fresh and bright, and the dressing ties it all into something bold and deeply satisfying. Get the dressing seasoned until it makes you close your eyes — that is the only rule this dish has.
TagsIndonesianSpicyVegetable HeavyTofuCashew DressingGluten Free AdaptableEggBlanched Vegetables
AllergensTree NutsSoyEggsGluten
Source: generated · May 30, 2026